Trim the ends of the cucumbers. Starting at one end of a cucumber, place the flat of your knife (or a rolling pin) on top of the cucumber. Gently but firmly strike the blade with the heel of your palm to smash the cucumber (“so the vegetable splinters and opens up with jagged cracks” or “so it splits”). Cut into bite-sized pieces, and set aside in a medium bowl. Repeat this for the rest of the cucumbers. If there are any large sections, you can cut through them.

Add the soy sauce, vinegar, sugar, garlic, and red pepper flakes to the medium bowl and mix well. Cover and let the cucumbers marinate on the counter for at least 30 minutes before serving. Store the cucumber in the refrigerator, covered, for up to 3 days.

Basalmic vinegar??? No..... i get that black vinegar may be more difficult for readers to find but in this recipe i would use unseasoned rice wine vinegar. Basalmic vinegar isn’t right for a chinese dish. I LOVE smacked cucumbers and make them often using black vinegar and a bit of toasted sesame oil. Often i’ll have it for lunch with some baked marinated tofu and rice to catch the delicious excess cucumber marinade.